peach and raspberry pie recipe

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peach and raspberry pie recipe
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The Best peach and raspberry pie recipe

I’m so excited to share with you my favorite peach and raspberry pie recipe, a classic dessert that never fails to impress. This sweet and tangy pie is a staple in many Southern households, and for good reason – it’s incredibly easy to make and always a crowd-pleaser. The combination of juicy peaches and tart raspberries is a match made in heaven, and the flaky crust adds just the right amount of texture.

I’ve been making this pie for years, and it’s always a hit with my family and friends. Whether you’re looking for a special dessert for a holiday dinner or just want something delicious to serve at a casual gathering, this recipe is sure to please. And the best part?

It’s relatively healthy compared to other sweet treats, thanks to the use of fresh fruit and whole wheat crust. My kids love helping me make this pie, and they can’t get enough of the sweet aroma that fills our kitchen as it bakes. We always make a big deal out of serving it warm with a scoop of vanilla ice cream on top – it’s the perfect way to cap off a special meal.

Over the years, I’ve tweaked this recipe to make it even easier to prepare and more flavorful than ever before. I’ve tried various combinations of spices and sweeteners, but this one remains my favorite – it’s just the right balance of sweet and tart. And don’t even get me started on how beautiful it looks when it comes out of the oven – all golden brown and perfectly imperfect.

This pie is truly a showstopper, and I’m so happy to be able to share it with you today.

Peach and Raspberry Pie

Peach and Raspberry Pie

4.9 from 1731 votes

A delightful pie combining the sweetness of ripe peaches with the tartness of fresh raspberries. Perfect for summer desserts.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Pie Crust

2 1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 cup unsalted butter, chilled and cubed
1/4 to 1/2 cup ice-cold water

For the Filling

5 ripe peaches, peeled and sliced
2 cups fresh raspberries
1/2 cup granulated sugar
1/4 cup cornstarch
1 tsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

For the Topping

1 tbsp milk
1 tbsp granulated sugar

👨‍🍳Directions

1Preheat your oven to 425°F 220°C.
2In a large bowl, combine flour, salt, and sugar for the pie crust.
3Add the chilled, cubed butter and use a pastry blender to mix until the mixture resembles coarse crumbs.
4Gradually add ice-cold water, one tablespoon at a time, mixing gently with a fork until the dough just comes together.
5Divide the dough in half, shape into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.
6In a separate bowl, combine peaches, raspberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
7Mix well until the fruit is evenly coated.
Set aside.
8On a lightly floured surface, roll out one of the chilled dough discs to fit a 9-inch pie dish.
9Press the dough into the dish, making sure to cover the bottom and sides evenly.
10Trim any excess dough from the edges.
11Spoon the fruit filling into the pie crust, spreading it evenly.
12Roll out the second dough disc and place it over the filling.
13Crimp the edges to seal the pie.
14Cut slits in the top crust to allow steam to escape.
15Brush the top of the pie with milk and sprinkle with granulated sugar.
16Place the pie dish on a baking sheet to catch any drips.
17Bake for 40-45 minutes, or until the crust is golden brown and the filling is bubbling through the vents.
18If the edges of the crust begin to brown too quickly, cover them with aluminum foil or a pie shield.
19Allow the pie to cool on a wire rack for at least 2 hours before serving to allow the filling to set.

🔧Equipment

Mixing bowl
Pie dish
Pastry blender
Oven
Mixing spoon

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 8g❤️Cholesterol: 40mg🧂Sodium: 400mg🌾Total Carbs: 52g🥦Dietary Fiber: 4g🍬Sugars: 28g🥩Protein: 4g

📝Notes

Tips: You can substitute whole wheat flour for a healthier option.

Watch Video Of How Peach and Raspberry Pie Works

This peach and raspberry pie recipe is always a good idea for any occasion – whether you’re hosting a dinner party or just need a delicious dessert for your family. It’s easy to make ahead of time, so feel free to prepare the filling and crust separately if you’re short on time.

When serving, consider topping each slice with a dollop of whipped cream or vanilla ice cream – it adds an extra layer of flavor and texture that’s sure to delight. And don’t worry if you’re not feeling confident in your baking skills – this pie is surprisingly easy to make even for beginners.

❓ Frequently Asked Questions About Peach and Raspberry Pie

Q: What type of peaches are best for this recipe?

I recommend using ripe but firm peaches for this recipe, as they will hold their shape well during baking.

Q: Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries as a substitute for fresh ones.

Q: How do I prevent the crust from becoming too brown during baking?

To prevent the crust from becoming too brown during baking, cover the edges with foil or use a pie shield.

Q: Can I make this pie ahead of time?

Yes, you can make this pie ahead of time by preparing the filling and crust separately and then assembling them just before baking.

Q: What is the best way to store leftover pie?

Store leftover pie in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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